Triple Berry Muffins

It’s berry season! A perfect time of year for when the warm summer days create the most flavorful bites of juicy goodness that just explode into your mouth when you eat them. Blueberries, blackberries, raspberries and more are dotting the shelves and the bushes for those of you lucky enough to live in areas that grow them. My favorite way to eat any berries is just when you pick them from the plant and pop them into your mouth, all warm from the sun.

My hubby loves berries as well, but he is getting a wee bit tired of eating them all the time now. You all know how I love to use seasonal ingredients! After sending the latest container of blueberries with him to work for snacks, he informed me that he didn’t want anymore blueberries for a while. Sometimes I don’t think he realizes how fast the seasons go by and soon we won’t be eating berries again until next year.

Anyway, he still loved my Triple Berry Muffins that I made for his breakfast the other week. But then again, how could anyone not love a moist, berried filled muffin complete with streusel on top?! Crumbly, sweet goodness just is the perfect topping to finish off muffins…or some cakes, for that matter.

I did use frozen berries in the muffins because I had a large bag of them that I purchased for smoothies that we weren’t eating fast enough. Making muffins is an easy way to use them up faster before they get freezer burned. You can substitute with an equal amount of fresh and get the same results.

Two cups of plump blueberries, blackberries and raspberries added to the flavors of Greek yogurt, olive oil, brown sugar and of course the streusel topping. They turned out full of flavor and loaded with the perfect amount of berries. They were also very low-fat and decently healthy! Don’t miss out on letting your family or your taste buds experiencing the wonderful tastes of my Triple Berry Muffin recipe.

Triple Berry Muffins

1 cup all-purpose flour + 2 Tbsp., separated

1 cup whole wheat pastry flour

1/3 cup white sugar

1/3 cup brown sugar

3/4 tsp. salt

1/2 tsp/ baking soda

2 tsp. baking powder

1/2 cup skim milk

2/3 cup Greek yogurt

2 eggs

1/3 cup olive oil

2 cups mixed berries (fresh or frozen)

Streusel Topping

1/3 cup brown sugar

1/3 cup white sugar

1 tsp. cinnamon

2 Tbsp/ olive oil

1/3 cup flour

To make topping: Combine all the ingredients in a small bowl and mix together. The topping will appear as a dry, crumb-like mix. Set aside until needed.

To make muffins: Preheat oven to 375° F. Line muffin cups with muffin liners or grease thoroughly to prevent sticking.

In a large bowl, combine the dry ingredients and which together to mix thoroughly. In a second bowl, mix together the wet ingredients.

Add the wet mixture to the dry one and mix until just combined. Do not over mix or it will toughen your muffins.

In another bowl, mix the berries and 2 tablespoons of flour to help prevent the berries from clumping. Fold the berries into the batter.

Pour the mix into the muffin pan, filling muffin cups about 2/3 full and sprinkle the tops with the streusel crumbs. Bake for about 20 minutes or until a toothpick inserted into the center of the muffins comes out clean. Remove and allow to cool.

Thanks for including my muffins in your round-up! Love the idea of using 3 different kinds of berries in a muffin — it sounds so juicy and delicious! Plus, with frozen berries, it’s easy to make them all year round! 🙂

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Ciao! I'm Heidi Medina, your personal chef for cooking up fresh, tasty recipes. Since 2012, I have been the writer, creator, food photographer and recipe creator for Simply Sophisticated Cooking.
I am also a versatile freelance writer from the United States who specializes in food and drink, recipes, food photography, multicultural cuisine, healthy eating and travel.
I believe eating, drinking, loving, laughing and living well are essential ingredients for a good life. Good food feeds the soul.